"Rinse your rice under cool water to wash away the excess starch. Then, pop the rice into a pot and use the rice cooking method that ditches measuring rules: the knuckle test. Simply place your finger on the rice and fill the water up to your first knuckle to get the right amount of water to rice. This should work for most people, but feel free to add a splash more or less to get your desired texture."
"Once you get the water going to a good boil, that's where 10-5-5 rule kicks in. Drop the heat to medium-high for exactly ten minutes (trust us, set that timer). Next, reduce to medium-low heat for five minutes. Finally, kill the heat completely and let the rice steam for another five minutes, keeping the lid put the entire time. Once that final timer goes off, the rice will have absorbed all of the water to make perfect rice - all without a rice cooker!"
"When it comes to cooking rice without a rice cooker, the lid plays a big role. It has to stay on from the moment you put the pot on the stove for the first 10 minutes of the 10-5-5 ratio, up until it's ready to be served - which means you'll have to stop checking your rice as it cooks. Just a quick peak can ruin everything, allowing the hot steam to escape. Remove that lid even for a second, and you'll likely end up with dry, chewy rice."
Rinse rice under cool water to remove excess starch. Measure water using the knuckle test by placing a finger on the rice and filling water to the first knuckle, adjusting slightly for preferred texture. Bring the pot to a good boil, then follow the 10-5-5 timing: medium-high heat for ten minutes, medium-low heat for five minutes, then turn off heat and let rice steam for five minutes with the lid on. Keep the lid closed from the start until serving to retain steam and prevent dry, chewy rice. Small water or heat adjustments may be needed for consistent results.
Read at Tasting Table
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